Christmas Baking: Pumpkin Bread!

I had some pumpkin puree left over from making pumpkin pancakes in the morning so I decided to make this Pumpkin Bread from the Betty Crocker Christmas Cookbook.  That book didn’t fail me last year at all and plus, it looked really good.  It also fit the bill of wanting something on the healthier side.

Fresh out of the oven

Fresh out of the oven


Makes 2 loaves 8 inch pan or 1 loaf 9 inch pan


1 can (15 oz) pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 tsps vanilla

4 eggs

3 cups whole wheat flour (or all purpose flour)

2 tsps baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp baking powder

1/2 cup coarsely chopped nuts

1/2 cup raisins, if desired

Out of pan and waiting for overnight cooling before eating

Out of pan and waiting for overnight cooling before eating

1. Move oven rack to the low position so that tops of pans will be in center of oven.  Heat oven to 350F.  Grease bottoms only of two 8×4 inch loaf pans or one 9×5 inch loaf pan with shortening or cooking spray.

2. In large bowl, stir pumpkin, sugar, oil, vanilla and eggs until well mixed.  Stir in remaining ingredients except nuts and raisins.  Stir in nuts and raisins.  Divide batter evenly between 8 inch pans or pour into 9 inch pan.

3. Bake 8 inch loaves 50 to 60 minutes.  9 inch loaf 1 hour 10 minutes to 1 hours 20 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes in pans on wire rack.

4. Loosen sides of loaves from pans; remove from pans to wire rack.  Cool completely, about 2 hours before slicing.  Wrap lightly and store at room temperature up to 4 days or refrigerate up to 10 days.

Pumpkin Bread

Want a slice of Pumpkin Bread? 🙂

There were a few modifications or choices I made.  One was that I used whole wheat flour but you could use all purpose flour.  Second is that I used dried cranberries instead of raisins since I didn’t have any.  As for coarsely chopped nuts, I used pecans. I’m pretty sure vanilla meant vanilla extract.

Making bread in general is pretty straight forward.  Its just combining all the ingredients together and then putting in the oven.  The only deal is that oven time usually takes longer than say making cookies so you’d need to expect a bit longer, especially for cool down before serving as well.

This Pumpkin Bread recipe is totally worth it though. Its super delicious.  The nuts and cranberries give it a nice complement to the taste and makes it a little more chewy.  Its smells good and it looks fantastic as well 🙂 I’d definitely do this again!

Do you like Pumpkin bread? What type of bread do you like to make/eat?




25 thoughts on “Christmas Baking: Pumpkin Bread!

  1. Zoinks! Pumpkin Mumma is SOOOOOOOOO making this. Looks delicious! And I think I still have some pumpkin in my freezer…

    Love your Christmas tree headliner pic. Very, very lovely. Hope you and yours have a very Merry Christmas, Kim. All the best. 🙂


    • Tell me how it goes! My mom actually make a second one and supped it up with half pumpkin and half sweet pumpkin and I actually think hers might taste a tad better 🙂 Maybe you can give that a thought.

      Merry Christmas to you and your family! 🙂 Have a fabulous one! I`ll have more baking going up, so drop by if you have time 😉


      • Hey, if you`re in town, you can drop by anytime 🙂 I love sharing my baked goods. Nothing beats some hot tea, a good chat and food 😉
        Same here Butterfly! And we actually live relatively close to each other compared to all the other bloggers on here 🙂 Maybe next year it`ll be without the quotation marks around the word meeting…


  2. Pingback: Christmas Baking: Clean Eating Peanut Butter Cookies | Tranquil Dreams

  3. Pingback: Baking: Cranberry Bread! | Tranquil Dreams

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